Chicken Fajita Skillet

Tender chicken strips and colorful bell peppers sautéed with smoky fajita seasoning, perfect for quick assembly into warm tortillas.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: Tex-Mex
• Difficulty: Easy

Dietary

• Nut-Free
• High-Protein

Tags

• one-pot
• stir-fry
• quick
• savory
• spicy
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1/2-inch strips)
• 1 yellow onion (large, thinly sliced)
• 2 bell peppers (large, thinly sliced)
• 2 tablespoon fajita seasoning mix
• 0.5 cup chicken broth
• 10 flour tortillas (small)
• 0.5 cup sour cream
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add 1 1/2 pounds chicken breast strips and 2 tablespoons fajita seasoning mix. Cook, stirring occasionally, until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Add 1 thinly sliced large yellow onion and 2 thinly sliced large bell peppers to the same skillet. Cook, stirring frequently, until vegetables are tender-crisp, about 6-8 minutes.
3. Return chicken to the skillet. Pour in 1/2 cup chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
4. While the chicken and vegetables cook, warm 10-12 small flour tortillas according to package directions.
5. Serve the fajita mixture in warm tortillas with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro, if desired.

Notes

You can prepare the chicken and vegetable slices ahead of time to make dinner even quicker. For an extra kick, add a pinch of cayenne pepper with the fajita seasoning.

Nutrition (per serving)

• Calories: 440
• Protein: 45 g
• Carbohydrates: 32 g
• Fat: 15 g
• Fiber: 4 g
• Sodium: 880 mg
• Saturated Fat: 3 g
• Sugar: 6 g
• Cholesterol: 120 mg